Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala#SundayFunday

Chitra Rajma is called Pinto Beans in English. These kidney beans are so creamy delicious naturally when cooked! There is a certain creaminess that comes from making this bean from its dried form which means you really don't need to add that much cooking oil when preparing it. This is real comfort food, can be had with steamed rice, roti or crusty bread. Perfect for lunch or dinner. My daughter and her hubby loves kidney beans in any form and this Homemade Rajma Masala elevates this dish to the next level. Chitra Rajma cooks also very quickly.

Cup Measurement = 200Ml
Ingredients
To Cook The Rajma In Pressure Cooker
1½ Cup Dried Chitra Rajma
1 Teaspoon Cumin Seeds
2 Bay Leaves
2 Brown Cardamoms
1 Teaspoon Salt or to taste
1 Teaspoon Kashmiri Chilly Powder
1 Teaspoon Oil
For The Gravy
½ Teaspoon Cumin Seeds
A Pinch Asafoetida
1 Teaspoon Finely Chopped Garlic
2 Medium Onions - finely chopped
1 Teaspoon Heaped Ginger Garlic Paste
4 Medium Tomatoes - blended
2 - 3 Green Chillies - finely chopped
1 Teaspoon Coriander powder 
½ Teaspoon Cumin powder
½ Teaspoon Turmeric powder
1 Teaspoon Kashmiri Chilly powder
3 Tablespoons Oil
1 Teaspoon Homemade Rajma Masala
1 Teaspoon Desi Ghee
3 Tablespoons Finely Chopped Coriander leaves
For The Homemade Rajma Masala Powder

Makes 475 grams
Ingredients
120 Grams Coriander seeds
70 Grams Cumin seeds
60 Grams Whole Red Chillies
35 Grams Dry Ginger powder
15 Grams Bay Leaves
25 Grams Black Cardamoms
5 Grams Cloves
1 Nutmeg -  broken
70 Grams Dry Pomegranate seeds
50 Grams Amchur powder / Dry Mango powder
Method
For The Homemade Rajma Masala Powder

Dry roast each ingredient separately. Except the ginger and amchur powder. Cool it  then grind all the roasted ingredients together except the ginger and amchur powder. When all ingredients are finely powdered, add the ginger and amchur powder and mix well store in a air tight container. To preserve the color and flavor, store this in the refrigerator.
For Cooking The Rajma

Wash and soak the rajma for at least 7 hours. Then again wash it well. Place this in the pressure cooker with water enough to cover the rajma and all the given ingredients. Cook on medium high flame for one whistle then reduce the flame to low and cook it for 15 minutes. After 15 minutes switch off the flame and let the pressure get released naturally.
For The Gravy

In large kadai/pan heat oil, add the cumin seeds when they start to brown add the asafoetida, then the garlic and sauté till it starts to brown. Now add the onion and fry till it turns golden, the add the ginger garlic paste and sauté till the raw aroma vanishes. Add the blended tomatoes and cook for a 2 minutes then add coriander, chilly, turmeric , cumin powder, homemade rajma masala and salt to taste. Sauté till oil surfaces then add 2 big spoons of the cooked rajma and mash it well so that we get a thick gravy and sauté for a 2 minutes. Now add the remaining cooked rajma and sauté for 2 minutes. Check for gravy consistency if needed add more hot water accordingly to make a nice thick gravy. Cover and cook for 10 minutes on low flame stirring in between. When cooked then add the desi ghee and switch off the flame mix well. Garnish with coriander leaves. 

Enjoy with rice, we enjoyed this with Jeera Rice
Labels: Pinto Beans, Rajma, Kidney Beans, Homemade, Masala, Vegetarian, Gluten free, Indian, Main course, Sunday Funday 

For Sunday Funday we are sharing recipes with "Dried Beans"

Check all the other recipes below

• Black-eyed Peas with Bacon from Food Lust People Love
• Instant Pot Mexican Pinto Beans from Making Miracles
• Instant Pot 13 Bean Soup with Ham from A Day in the Life on the Farm
• Indian Style Bean Salad from Mayuri's Jikoni
• Meatless Shepherd's Pie from Amy’s Cooking Adventures
• Protein Rich Devil's Food Muffins from A Messy Kitchen
• Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala from Sneha’s Recipe
• Rajma Pulav Kidney Beans Pulav from Sizzling Tastebuds
• Slow Cooker Chicken and White Bean Soup from Our Good Life
• Vegan Butter Bean Beetroot Salad from Cook with Renu

Nawabi Mutton Biryani With Burani Boondi Raita#SundayFunday

Biryani is an aromatic rice dish made with layers of tender meat pieces (or goat / lamb/ beef or chicken meat), fragrant basmati rice, deep fried onions, aromatic Indian spices.

This Nawabi Mutton Biryani recipe is easy to follow and is perfect for a party wherein you can prep a day before and assemble on the day of the party or feast, its not spicy it has minimum spices. If you feel intimidated by seeing so many ingredients, after following my recipe you no longer will!
For this biryani, used more mutton than rice, since mutton is very boney, so I used 750 grams mutton bone in and 250 grams boneless mutton.

Serves 8 - 10
Ingredients
To Boil The Rice
½ kg Rice
Whole Spices
1 Inch Piece Cinnamon
3 Green Cardamoms
6 Black Peppercorns
6 Cloves
½ Teaspoon Shahjeera
For The Mutton Marination
1 Kg Mutton - cut into medium big pieces
4 Button Red Chilies - soak and grind to a fine paste
1 Tablespoons Ginger Garlic paste
250 Grams Yogurt - whisked
¾ Cup Birista/Fried Onions - homemade
½ Teaspoon Turmeric powder
½ Teaspoon Salt
½ Cup Oil
Other Ingredients
6 Dried Apricots - fried
10 Cashewnuts - fried
2 Tablespoons Red Chilly Paste
1 Teaspoon Heaped Biryani Masala
2 Tablespoons Sambal Oleake or Red Chilly Paste
½ Cup Oil
1 Cup Water
¼ Cup Desi Ghee
¼ Cup Water
¼ Cup Brown onion
1 Teaspoon Garam Masala powder
¼ Teaspoon Saffron - crushed & soaked in ¼ cup milk
½ Cup Chopped Coriander leaves
½ Cup Mint leaves
2 Teaspoons Salt
Fried Potato Wedges - optional
Whole Spices
4 Cloves
1 Bay Leaf
1 Brown Cardamom
3 Petals Star anise
1 Inch Stick Cinnamon
3 Green Cardamoms
6 Black Peppercorns
6 Cloves
½ Teaspoon Shahjeera
Method
To Boil The Rice

Boil the rice with with the whole spices and salt till 90% nearly done.
Soak & grind the red chilies to a fine paste. Keep aside
Marinate mutton pieces with yogurt, ground chilly paste, ginger garlic paste, crushed brown onions, turmeric and salt. Refrigerate for 3 - 4 hours or better still overnight.

In a pressure cooker heat oil, fry the dried apricots and cashew nuts, keep aside. Now add the whole spices saute for a minute then add the marinated mutton, fry till oil surfaces, then add a cup water. Cover with the lid take one whistle on high. Reduce the flame to low then cook for 15 minutes. Swicth off the flame and let the cooker cool completely.
To Assemble

Heat ghee in a heavy bottom pan, add ¼ cup water, add the cooked mutton, sprinkle with garam masala powder, fried potatoes, with a generous sprinkle of mint, chopped coriander leaves. Now add the fried apricots and nuts, a sprinkle of fried onions, cover with rice followed by saffron milk. Cover tightly and keep it on high flame for 5 minutes then lower the flame and keep it on dum for 15 to 20 minutes.

Burani Boondi Raita

Ingredients
½ Cup Boondi
½ Kg Yogurt - whisked
½ Teaspoon Red chili Flakes
½ Teaspoon Cumin powder
¼ Teaspoon Black salt
For Tadka/Tempering
1 Tablespoon Desi Ghee
1 Teaspoon Mustard seeds
1 Green Chilly - chopped
6 Curry leaves- chopped
1 Tablespoon Chopped Garlic
2 Tablespoons Mint leaves
Coriander leaves for garnish
Method

In a mixing bowl add yogurt, whisk till creamy and smooth, add black salt, chili powder, roasted cumin.
Heat ghee in a pan, add mustard seeds, curry leaves, chopped green chilies, add chopped garlic, fry for a min, till garlic turns light golden, pour this tarka over the whisked yogurt, add chopped mint leaves and crisp boondi to the bowl before serving, garnish with mint leaves.

Serve Nawabi Mutton Biryani, hot garnished with chopped coriander and mint. Serve with Burani Boondi Raita.

Labels: Sunday Funday,Mutton,Biryani,Homemade Biryani Masala,Main course,Indian, Raita

• Bacon-Wrapped Sirloin Tip Roast from Palatable Pastime
• Confit Turkey Thighs from Food Lust People Love
• Dry Brined Roast Turkey Breast from Amy's Cooking Adventures
• Milk-Braised Pork Loin with Carrot Sauce from A Day in the Life on the Farm
• Nawabi Mutton Biryani with Burani Boondi Raita from Sneha's Recipe
• Roasted Lemon, Herb & Lavender Spatchcocked Chicken from Culinary Cam
• Stuffed Pork Loin Roast from Sid's Sea Palm Cooking
• Stuffed Turkey Breast with Gravy from Karen's Kitchen Stories

Pork Korma#SundayFunday

This Pork Korma is very tasty and easy to make. Try it and I am sure you will enjoy it. 

Ingredients
½ Kg Pork - cut into medium pieces
3 Tomatoes skinned
1 Bay leaf
1 Teaspoon Vinegar
1 Tablespoon Ghee
For The Masala
3 Onions lightly fried
1 Teaspoon Cumin seeds
6 Cloves Garlic
½ Inch Piece Ginger
2 Big pieces of Cinnamon
4 Cardamon's
4 Cloves
7 Dried Kashmiri Chillies 
Method

Grind the masala ingredients to a fine paste. Heat ghee in a pan add the chopped tomatoes, bay leaf and fry till tomatoes are soft. Add the ground paste and fry till oil leaves the sides. Add the pork and and a cup of water. Cover and cook till done. Season it with vinegar. 

Serve hot.

Labels: Pork, Sunday Funday, Indian

For Sunday FunDay -theme is  Hunter/Gatherer.

• Chili Cheeseburgers with Bison Chili from Karen's Kitchen Stories
• Dried Rosemary from Sid's Sea Palm Cooking
• Momiji Tempura ;from Culinary Cam
• Pork Korma from Sneha's Recipe
• Roast Pheasant Crowns from Food Lust People Love
• Urban Foraged Stovetop Potpourri from Amy's Cooking Adventures
• Venison Tater Tot Shepherd's Pie from A Day in the Life on the Farm

Spicy Peas#AlphabetChallenge

When it's winter and you will find the heaps of peas in the market. These are so fresh and green that you are invariable tempted to buy them. These are fantastic to enjoy for a evening snack or serve as an appetizer. They are so easy to make.

Ingredients

500 Grams Peas
8 Tablespoons Oil
½ Teaspoon Hing
2 Teaspoons Ajwain/Carom Seeds
Salt to taste
Grind To Paste - Chutney
1 Cup Coriander Leaves
6 Green Chillies
8 Cloves Garlic
2" Piece Ginger
2 Tablespoons Lime juice
Salt to taste
Method

Mix well all ingredients with the chutney, over and keep in microwave high for 5 to 6 minutes. After every minute giving it a stir.

If you feel that it is not cooked well, then keep for an additional minute or two also. If done keep it in the microwave for a standing time of 4 -5 minutes. Remove and serve.

These were so yummy and super delicious that my daughter and me sat with a tray full of these and relished eating these as our dinner.
Labels: Vegetables, Peas, Microwave, Microwave, Peas, Alphabet Challenge, Vegan, Gluten free, Indian

Let's take a look at the recipes being shared today with Alphabet "S"

• Jolene’s Recipe Journal: Chocolate Peanut Butter Banana Smoothies 
• Karen’s Kitchen Stories: Sourdough Focaccia 
• A Messy Kitchen: Marionberry Lavender Chiffon Cake 
• Blogghetti: Spinach and Cheese Crescent Rolls 
• Sneha’s Recipe: Spicy Peas 
• A Day in the Life on the Farm: Semitas 
• Food Lust People Love: Fresh Scallop Sashimi 
• Culinary Cam: Semifreddo al Miele 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Weeknight Sweet Italian Sausage Gravy with Beer 
• Magical Ingredients: Shahi Paneer Dip
• Palatable Pastime: Seasoned Baked Chicken Legs
• Mayuri’s Jikoni: Chermoula Sweet Potato Salad

Sukhi Roti Ki Khichdi#SundayFunday

Sukhi Roti Ki Khichdi is a healthy, tasty meal delicious way to use leftover roti/phulka's. Suhki mean dry, here the phulkas are dried wrapped in a cloth and kept in a basket to dry , till they are crisp.

I have kept them for nearly 6 - 7 days. These do not spoil or mildew since they are kept open. You place the basket on fridge top or on the dinning table. This is a healthy meal of Rajasthani/Jodhpur's cuisine, even veggies like cauliflower, cabbage, potato, peas are added along with rice and roti. 

This is quick and easy to prepare using fewer easily available ingredients. This has a nice flavor of whole spices like bay leaf, cloves, black cardamom. You can serve this as a lunch and dinner to your family. It is a one-pot meal you can have with curd or as it is. Everyone will love this one pot meal. 

Serves 2 - 3
Ingredients 
3 Dried Phulka's
½ Cup Basmati Rice
1 Medium Potato - diced
½ Cup Cauliflower Florets
1 Green Chilly - chopped - optional
1 Medium Carrot - diced
¼ Cup Green Peas - can use frozen 
½ Teaspoon Turmeric powder
½ Teaspoon Heaped Red Chilly Powder
1 Teaspoon Coriander Powder
1 Teaspoon Level Salt or to taste
2 Tablespoons Coriander Leaves 
Juice Of One Lime
4 Tablespoons Oil
Whole Spices
2 Bay Leaves
1 Black Cardamom
4 Cloves
4 Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Cumin seeds
Method

Heat oil in a pressure pan, add all the whole spices, when they crackle add the onions and sauté till they are translucent.

Add sliced potato, cauliflower florets, carrot and peas. Sauté it for a couple of minutes. Add turmeric powder, red chilly powder, coriander powder, mix well, cook on low flame for 2 minutes. 

Then add 2 cups water, washed and drained rice , salt and lemon juice. 

Mix well and let it come to a rolling boil.

Once the water is boiled, Add dried roti pieces. Mix well. Cover with the lid and let it cook on high flame for 2 whistles. Then switch off the flame. 

When the cooker cools, garnish it with coriander leaves.
Delicious 'Sukhi Roti Ki Khichdi' is ready to be served. 

Enjoy with salad and yogurt.
Labels: Main course, One Pot Meal, Pressure Cooker, Phulka, Rice, Mixed Veggies, Sunday Funday, Indian, Vegetarian, Vegan, Leftover series

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and our theme is One Dish Meals
• Bean and Kielbasa Stew by A Day in the Life on the Farm
• Korean Style Beef Short Ribs with Bok Choy by Karen's Kitchen Stories
• Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures
• Roast Chicken, Bacon and Cauliflower Bolognese by Food Lust People Love
• Sama Pulao by Mayuri's Jikoni
• Sukhi Roti Ki Khichdi by Sneha's Recipe

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket. 

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 

seal them with two tooth picks or stitch them ( I stitched them). 

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 

turning them till they turn pink to white. 

Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 

The gravy should be saucy and thick. 

To serve  

Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.

Enjoy!! this is super delicious.

My Notes 

Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday, Keto, Low Carb 

Check other recipes shared for Sunday Funday

• Karen’s Kitchen Stories: Amish Country Casserole 
• Cook with Renu: Beet Greens Jowar Thalipeeth 
• Food Lust People Love: Crispy Iron Skillet Chicken Thighs 
• Palatable Pastime: Grandmother's Country Green Beans 
• A Day in the Life on the Farm: Macaroni Ranch Salad 
• Amy's Cooking Adventures: Shoofly Pie (Amish Molasses Pie) 
• Mayuri's Jikoni: Southern Tomato Sandwich 
• Sneha's Recipe : Stuffed Chicken Drumsticks In Saucy Tomato Gravy